A post dedicated to my love :)

Many great things have happened in my life over the past year of cake decorating - I've made some great baking friends (like Jenni!), and I've gone from making cakes for small family events to making wedding cakes (and cupcakes!) for over 250 people. And I really couldn't have done it without the support from my wonderful boyfriend Devin. Even when I'm losing faith in myself at 1am, still far from being done with a cake - you never do. You are my trusted QA tester. You run out for me to get ingredients that I forgot, and you never fail to keep me as calm as possible while delivering 4-tiered wedding cakes. I can't thank you enough for all of your support - I couldn't be doing this without you!

I woke up this morning all excited to make a special breakfast for Devin. I decided on Joy the Baker's chocolate chip pancakes - and they did not disappoint. The whole recipe makes enough to serve 4 hungry people; thankfully our neighbor's daughter still had a little bit of room after eating her own breakfast to help us a put a dent in the mound of pancakes I made. These pancakes are SO good - I highly encourage you to try them out!



Adapted from Joy the Baker:

2 eggs
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2- 3/4 cup milk chocolate chips (I used 3/4 cup, half semi sweet, half white chocolate chips)

Butter or cooking spray (for cooking)

Step 1: In a large bowl, beat eggs. Add buttermilk, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips and let batter set for a few minutes.

Step 2: Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray. You can test to see if the pan is hot enough by adding a few drops of water, if or when the drops start to dance its hot enough.

Step 3: Pour batter onto the griddle (I used 1/3 cup batter per pancake). Cook on the first side until bubbles that form start to pop. You can also gently lift up the pancake to make sure the bottom is not overcooking, if it is the pan may be too hot and you will need to adjust the heat. Flip the pancake over with a spatula and cook until golden brown. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.